Rhubarbjamwithfruit Recipes

RHUBARB JAM WITH FRUIT

Steps:

• In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• Cover the bowl, and place it in the refrigerator overnight.
• The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
• Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
• Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
• Turn off stove, then add the dry gelatin powder to the kettle; mix well.
• Transfer the jam to the sterilized glass jars, and cover with the lids.
• Cool the jam to room temperature, before storing it in the refrigerator or freezer.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

THREE BERRY & RHUBARB JAM

Steps:

• Place pectin in the bottom of the jam & jelly maker.
• Top with fruits, butter, lemon juice, zest of one orange, and ginger.
• Set for jam then press enter.
• Wait 4 minutes when beeps gradually add sugar.
• Place lid on.
• When done press cancel and unplug appliance.
• Preserve water canning method.
• Fill Sterilized jars leaving 1/4 inch headspace.
• Wipe rims and place lids and rings.
• Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
• Place at room temperature for 12 - 24 hours.
• Check lids, lable, will store for up to 1 years.
• Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.

RHUBARB JAM WITH FRUIT

Steps:

• 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2. Cover the bowl, and place it in the refrigerator overnight.
• 3. The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
• 4. Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• 5. Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.
• 6. Turn off the stove, then add the dry gelatin powder to the kettle; mix well.
• 7. Transfer the jam to the sterilized glass jars, and cover with the lids.
• 8. Cool the jam to room temperature, before storing it in the refrigerator or freezer.